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Fermentation is one of oldest and most common food processing methods. Most people know fermentation as the heart of foods such as beer, yoghurt, sourdough bread and sauerkraut. Yet, fermentation has practical and highly valuable applications far beyond the grocery store. Dr. Jeremy Javers will present on how fermentation technology is helping to create feed ingredients - specifically plant-based proteins - that add vital nutritive function for the animal, especially in the aquaculture industry. Participants will learn practical application of fermentation as well as greater understanding of the terms Prebiotic, Probiotic and Postbiotic.

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